Food is often a big part of summertime celebrations. In July's Food for Thought, Registered Dietitian Chandy Lockman Hoke puts the focus on packing a picnic.

Chandy says, "It's July -- a lot of people are headed out to the park or lake. I have some tips to be healthy and safe while out on a picnic.

"I'd like to encourage you to add color to your salad. This is a great example of a potato salad where we've added sweet potatoes and less mayo so it pumps up the nutrition and reduces the calories -- same thing with pasta salad. Think pasta, not macaroni salad. If you can, added grilled vegetables or anything exciting with color. To the main dish -- chicken. Chicken or burgers are usually the hot ones. This is a better option because it's a rotisserie chicken and will be lower in fat.

"Most of the time we have a big sheet cake or brownies but think about fruit. Fruit kabobs are great with kids. With a low fat dip, it's convenient and healthy or maybe some wafer-type cookies.

"All these foods are healthy. However, if we don't handle them properly they can be unsafe. For salads, they should not sit out for more than an hour and make them in small batches, no more than two inches deep in containers. Once served, they go back in the cooler. The hot foods need to stay hot so don't put chicken on the grill until you're ready to eat, then grill and eat. Most importantly, remember wash your hands.

"With a little effort and planning, your event can be healthy and safe."

Melons present another potential hazard. They're often dirty and can make us sick. Chandy says wash melons with soap and water. Allow them to air dry before cutting up the fruit.